Ingredients

• 2 medium beets, trimmed
• 1/2 teaspoon granulated garlic
• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 cup extra virgin olive oil
• 8 cups baby arugula (a 5-ounce bag)
• 2 tablespoons fresh parsley leaves, minced
• 1 cup walnuts, toasted and chopped
• 1 Granny Smith apple, cut into 1/4-inch matchsticks
• 1/2 cup crumbled goat cheese

Things to Know Before Starting

To save time, roast and dice the beets a day in advance and store them in an airtight container in the refrigerator.

Roasting the Beets

Preheat your oven to 400°F and position the rack in the lower-middle slot.

Wrap each beet individually in foil and roast them until they are tender, which will take about 70 to 80 minutes.

Allow the beets to cool for 20 minutes. Then, using paper towels, rub off the skins. Dice the beets into 1/2-inch pieces.

Preparing the Dressing

In a medium bowl, whisk together the granulated garlic, white wine vinegar, Dijon mustard, and olive oil until the mixture is smooth.

Season the dressing with salt and black pepper according to your taste.

Putting the Salad Together

Toss the arugula and parsley with 2 tablespoons of the dressing, then distribute the greens among your serving plates.

Mix the diced beets with 1 tablespoon of the dressing.

Arrange the dressed beets, toasted walnuts, apple matchsticks, and crumbled goat cheese over the bed of greens.

Finally, drizzle the remaining dressing over the salad before serving.

Print Pin

Apple, Beet, and Walnut Salad

Apple, Beet, and Walnut Salad with crisp Granny Smith apple, earthy beets, toasted walnuts, peppery arugula, and tangy blue cheese, all harmonized by a zesty Dijon vinaigrette.

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Ingredients

• ▢ 2 medium beets trimmed
• ▢ 1/2 teaspoon granulated garlic
• ▢ 1 tablespoon white wine vinegar
• ▢ 2 teaspoons Dijon mustard
• ▢ 1/4 cup extra virgin olive oil
• ▢ 8 cups baby arugula a 5-ounce bag
• ▢ 2 tablespoons fresh parsley leaves minced
• ▢ 1 cup walnuts toasted and chopped
• ▢ 1 Granny Smith apple cut into 1/4-inch matchsticks
• ▢ 1/2 cup crumbled goat cheese

Instructions

• Preheat oven to 400°F and position rack lower-middle.
• Wrap each beet in foil and roast until tender, 70-80 mins.
• Cool for 20 mins, rub off skins with paper towels, and dice into ½-inch pieces.
• Whisk garlic, white wine vinegar, Dijon mustard, and olive oil in a medium bowl. Season with salt and pepper.
• Toss arugula and parsley with 2 tbsp dressing and divide among plates.
• Toss beets with 1 tbsp dressing.
• Arrange beets, walnuts, apple matchsticks, and blue cheese over greens.
• Drizzle remaining dressing and serve.